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Freezer Dinners · Italian-American

Freezer Meatballs

These freezer meatballs bake on sheet pans, freeze in a bag and go straight from frozen into sauce. Tender beef meatballs ready for spaghetti, subs and more.

By The Freezer Cook KitchenUpdated

4.8 from 4 ratings

Prep
25 min
Cook
18 min
Total
2 hr 13 min
Yield
About 40 meatballs (1 1/2-inch)
Difficulty
Easy
Skillet of freezer meatballs simmering in marinara sauce with parmesan and basilSave

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These freezer meatballs are the most useful thing in our freezer. One batch bakes 40 tender beef meatballs on two sheet pans, they freeze loose in a bag, and on a busy night they go straight from frozen into a pot of sauce. Twenty minutes later, dinner is spaghetti and meatballs, meatball subs or meatball soup.

The secret to freezer meatballs that stay tender is a panade: breadcrumbs soaked in milk before they go into the meat. It holds moisture inside the meatballs as they bake, freeze and reheat, so they never turn dense or dry. Baking them on sheet pans instead of frying is faster and less messy, and the meatballs keep a perfectly round shape.

We tested these meatballs frozen raw and cooked, reheated in sauce, in the oven and in the microwave, to find the method below. Cooked and frozen won: they reheat straight from frozen and are ready in minutes. They pair perfectly with our freezer baked ziti sauce or a jar of good marinara.

Why You’ll Love These Freezer Meatballs

  • From frozen to dinner in 20 minutes. No thawing: they simmer straight into the sauce.
  • Tender every time. A milk-soaked breadcrumb panade keeps them juicy through freezing.
  • No frying. Bake 40 meatballs at once on two sheet pans.
  • Take out just what you need. Flash frozen, so they never stick together.
  • Endless dinners. Spaghetti, subs, soup, rice bowls or party appetizers.
Spaghetti with freezer meatballs in marinara sauce with parmesan and basilSave

What Readers Are Saying

Here is what people say after making these freezer meatballs at home:

One reader, Sample reader, commented: I keep a bag in the freezer at all times now. Spaghetti night in 20 minutes. ★★★★★Example

One reader, Sample reader, commented: So tender, even after a month frozen. The milk-soaked breadcrumbs work. ★★★★★Example

One reader, Sample reader, commented: Made the cocktail size for a party straight from frozen. Huge hit. ★★★★★Example

Layout preview: example comments. Only real reader comments, with their source, go here at launch.

Is It Better to Freeze Meatballs Uncooked or Cooked?

Cooked, for weeknight dinners. Baked meatballs freeze perfectly, keep their shape and go straight from the freezer into simmering sauce, ready in about 20 minutes. Because they are already cooked through, you only need to heat them to 165°F (74°C), which makes them both faster and more forgiving than raw frozen meatballs.

Uncooked meatballs can be frozen too, and some cooks prefer them for soups, where they cook gently in the broth. But they must be cooked completely before eating, they lose their shape more easily, and raw ground meat keeps its best quality for about 3 to 4 months in the freezer. For everyday freezer meatballs, bake first, cool, flash freeze and bag.

Baked freezer meatballs flash frozen in a single layer on a sheet panSave

Key Ingredients for Tender Freezer Meatballs

Classic ingredients, balanced so the meatballs stay juicy after freezing. Here is what each one does for these freezer meatballs:

  • Ground beef: 85 percent lean has enough fat to stay juicy after freezing.
  • Breadcrumbs and milk: The panade. Soaked for 5 minutes, it keeps the meatballs soft and tender.
  • Eggs: Bind everything together so the meatballs hold their shape in sauce.
  • Parmesan: Seasons the meat from the inside.
  • Grated onion and garlic: Grating the onion adds flavour and moisture without chunks.
  • Parsley and Italian seasoning: Fresh and dried herbs for classic Italian-American flavour.
Labelled top view of freezer meatballs ingredients: ground beef, breadcrumbs, egg, parmesan, milk, garlic, onion, parsley, Italian seasoning and saltSave

Tools You’ll Need for This Recipe

A cookie scoop makes 40 identical meatballs in minutes. These are the tools we use (affiliate links):

See all the freezer gear we use.

How to Make Freezer Meatballs

The full recipe with exact amounts is in the card below. Here is the method at a glance:

  1. Mix gently. Soak the breadcrumbs in milk, then mix in the beef, eggs, Parmesan, onion, garlic and herbs with your hands until just combined.
    Mixing ground beef, breadcrumbs, egg and parmesan for freezer meatballsSave
  2. Scoop and roll. Use a 1 1/2-inch scoop to portion the meat onto two lined sheet pans and roll each one smooth.
    Scooped raw freezer meatballs in rows on a lined sheet panSave
  3. Bake. Bake at 400°F (200°C) for 15 to 18 minutes, until browned and 160°F (71°C) inside.
    Golden baked freezer meatballs on a sheet panSave
  4. Flash freeze and bag. Cool, freeze on the pans for 1 to 2 hours, then pour them into freezer bags.
    Pouring frozen meatballs into a freezer bag with a labelSave

How to Tell When Frozen Meatballs Are Heated Through

Cut the largest meatball in half: it should be steaming in the very centre, with no cold core. With an instant-read thermometer, reheated meatballs should reach 165°F (74°C). When you first bake the raw meatballs, ground beef is fully cooked at 160°F (71°C).

Frozen meatballs take about 20 minutes to heat through in simmering sauce. Keep the sauce at a gentle simmer, not a hard boil, so the meatballs stay tender.

How to Freeze, Thaw and Reheat Freezer Meatballs

Flash freezing on the tray is what keeps the meatballs loose in the bag, so you can take out 6 for a sub or 30 for a party.

Freezes for
Up to 3 months
Best container
Gallon freezer bags, after flash freezing on a tray
Thaw
No need to thaw. Cook straight from frozen.

To freeze

  1. Bake the meatballs to 160°F (71°C) and cool for 20 minutes.
  2. Flash freeze in a single layer on the sheet pans for 1 to 2 hours.
  3. Pour into freezer bags, press out the air and seal.
  4. Label with the date and reheating directions.

To reheat

In sauce, from frozen
Simmer covered in sauce over medium-low heat for about 20 minutes, to 165°F (74°C) in the centre.
Oven, from frozen
Spread on a sheet pan, cover with foil and bake at 350°F (175°C) for 20 to 25 minutes.
Microwave, from frozen
6 meatballs, covered, for 2 to 3 minutes, turning halfway, until hot in the centre.

From frozen: Yes, these freezer meatballs reheat straight from frozen in about 20 minutes.

Frozen freezer meatballs added straight into simmering marinara sauceSave

In Short: The Secrets to Tender Freezer Meatballs

  • Make a panade: soak the breadcrumbs in milk first.
  • Use 85 percent lean beef so they stay juicy.
  • Mix gently with your hands; overmixing makes them tough.
  • Bake, don’t fry, to 160°F (71°C).
  • Flash freeze on the tray before bagging.
  • Simmer from frozen in sauce for about 20 minutes.

Find more freezer dinners, stock up with a batch of crockpot freezer chili, or see every recipe with beef.

Family dinner of spaghetti with freezer meatballs, meatball subs and saladSave

Freezer Meatballs FAQ

What is the best way to freeze homemade meatballs?

Bake them first, cool them, then flash freeze them in a single layer on a lined sheet pan for 1 to 2 hours. Once solid, move them to a freezer bag, press out the air and label it. They keep for up to 3 months and never stick together.

How good are meatballs in the freezer?

Very good. Cooked meatballs are one of the best foods to freeze: they keep their shape and texture for up to 3 months and reheat straight from frozen. A milk-soaked breadcrumb panade keeps them tender.

How long can you freeze uncooked meatballs?

Raw meatballs keep their best quality for about 3 to 4 months in the freezer, the same as other raw ground meat. Thaw them in the fridge before cooking, or cook them from frozen in simmering soup or sauce until they reach 160°F (71°C) in the centre.

Can you freeze meatballs in sauce?

Yes. Cool meatballs and sauce together, freeze them in an airtight container or freezer bag for up to 3 months, then reheat gently on the stove until the centre of the meatballs reaches 165°F (74°C).

The recipe

Freezer Meatballs

4.8 from 4 ratingsRate this recipe

These freezer meatballs bake on sheet pans, freeze in a bag and go straight from frozen into sauce. Tender beef meatballs ready for spaghetti, subs and more.

By The Freezer Cook Kitchen

Print recipeIngredientsMethod
Prep
25 min
Cook
18 min
Total
2 hr 13 min
Yield
About 40 meatballs (1 1/2-inch)
Difficulty
Easy

Ingredients

Equipment

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Method

  1. Heat the oven to 400°F (200°C) and line two rimmed sheet pans with parchment.

  2. Soak the breadcrumbs in the milk in a large bowl for 5 minutes. Add the beef, eggs, Parmesan, onion, garlic, parsley, Italian seasoning, salt and pepper and mix gently with your hands until just combined.

    Mixing ground beef, breadcrumbs, egg and parmesan for freezer meatballsSave

  3. Scoop 1 1/2-inch balls with a cookie scoop onto the pans, about 20 per pan, and roll each one smooth with damp hands.

    Scooped raw freezer meatballs in rows on a lined sheet panSave

  4. Bake for 15 to 18 minutes, until browned and an instant-read thermometer reads 160°F (71°C) in the centre.

    Golden baked freezer meatballs on a sheet panSave

  5. Cool and flash freeze the meatballs on the pans: cool for 20 minutes, then freeze for 1 to 2 hours until solid. Pour into gallon freezer bags, press out the air, label and freeze for up to 3 months.

    Pouring frozen meatballs into a freezer bag with a labelSave

  6. Simmer the frozen meatballs in your favourite sauce, covered, over medium-low heat for about 20 minutes, stirring now and then, until they reach 165°F (74°C) in the centre.

Freezer instructions

  • Freeze: Gallon freezer bags, after flash freezing on a tray, up to 3 months.
  • Thaw: No need to thaw. Cook straight from frozen.
  • Reheat (in sauce, from frozen): Simmer covered in sauce over medium-low heat for about 20 minutes, to 165°F (74°C) in the centre.
  • Reheat (oven, from frozen): Spread on a sheet pan, cover with foil and bake at 350°F (175°C) for 20 to 25 minutes.
  • Reheat (microwave, from frozen): 6 meatballs, covered, for 2 to 3 minutes, turning halfway, until hot in the centre.
  • From frozen: Yes, these freezer meatballs reheat straight from frozen in about 20 minutes.

Notes

  • Meat swaps: Ground turkey or chicken work; add 1 extra tablespoon of breadcrumbs and bake to 165°F (74°C).
  • Cheese: Pecorino Romano works in place of Parmesan for a sharper, saltier flavour; reduce the salt to 1 teaspoon.
  • Size: For cocktail meatballs, use a 1-inch scoop and bake for 10 to 12 minutes (makes about 70).
  • Gluten free: Use gluten-free breadcrumbs or quick oats in the same amount.

Nutrition Per serving, estimated

Calories
290
Protein
22 g
Carbs
8 g
Fat
18 g
Fiber
0.5 g

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Comments & reviews (5)

4.8 out of 5 from 4 ratings

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  1. Sample reader

    Example

    So tender, even straight from frozen into sauce.

    The Freezer Cook Kitchen replied

    The milk-soaked breadcrumbs are the secret. Glad they worked!

  2. Sample reader

    Example

    The cookie scoop made this so fast. 40 meatballs in no time.

  3. Anonymous

    Example

    Used ground turkey and they were still juicy.

  4. Sample reader

    Example

    Can I freeze them in sauce?

    The Freezer Cook Kitchen replied

    Yes, cool them together and freeze in a container for up to 3 months.

  5. Sample reader

    Example

    Meatball subs on a Tuesday night. Everyone was happy.